Why You’ll Love This Healthy Pecan Pie Bars
- They’re seriously satisfying without the sugar overload. By using a combination of maple syrup and a touch of coconut sugar, we get a deep, caramel-like sweetness that doesn’t spike your blood sugar like traditional corn syrup does. You can enjoy a bar and feel perfectly content, not desperate for a nap.
- The texture is an absolute dream team. You get that firm, slightly crumbly crust made from oats and whole wheat flour, which provides a wonderful nutty base for the gooey, chewy pecan topping. It’s the perfect contrast in every single bite.
- They’re surprisingly simple to make. Honestly, if you can press dough into a pan and stir a pot, you’ve got this. There’s no fussy pie crust to roll out, and the filling comes together in one saucepan. It’s a low-stress path to a high-reward dessert.
- They make your kitchen smell like a cozy autumn dream. The aroma of toasting pecans and warm maple syrup wafting through your home is honestly half the joy of baking these. It’s instant comfort in a scent.
Ingredients & Tools
- For the Crust:
- 1 cup old-fashioned rolled oats
- 1 cup whole wheat pastry flour (or white whole wheat flour)
- 1/4 cup coconut sugar
- 1/4 tsp fine sea salt
- 1/3 cup coconut oil, solid but scoopable
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1-2 tbsp cold water, if needed
- For the Filling:
- 1 cup pure maple syrup
- 1/4 cup coconut sugar
- 2 large eggs
- 2 tbsp coconut oil, melted
- 1 tbsp whole wheat pastry flour
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 2 cups raw pecans, roughly chopped
Tools: 8×8 inch baking pan, parchment paper, food processor or blender for the crust, medium saucepan, mixing bowls, whisk.
A quick note on the ingredients—using whole wheat pastry flour keeps the crust tender (it has less gluten than regular whole wheat), and the combination of maple syrup and coconut sugar gives us that deep, molasses-like flavor without being overly refined. The pecans are the star, so get the freshest ones you can!
Serves: 9-12 bars | Prep Time: 20 minutes | Cook Time: 35-40 minutes | Total Time: 1 hour (plus cooling)
Before You Start: Tips & Ingredient Notes
- Why whole wheat pastry flour? It’s my secret weapon for healthier baking. It has a finer grind than regular whole wheat, which results in a much more tender, less dense crust. If you can’t find it, white whole wheat flour is a great substitute, or even half all-purpose and half regular whole wheat.
- Is your coconut oil the right texture? For the crust, you want it solid but not rock-hard. If it’s liquid, pop it in the fridge for 10-15 minutes. The goal is to be able to scoop it, like slightly softened butter, so it blends into the dry ingredients to create a crumbly texture.
- Don’t skip the toasting (seriously!). While the recipe calls for raw pecans, if you have an extra five minutes, toasting them first is a game-changer. Just spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant. It deepens their flavor immensely.
- Parchment paper is your best friend here. Lining the pan with parchment paper, leaving an overhang on two sides, creates a “sling” that makes it incredibly easy to lift the entire block of bars out of the pan for clean, stress-free cutting.
How to Make Healthy Pecan Pie Bars
Step 1: Prepare the Pan and Preheat. First things first, preheat your oven to 350°F (175°C). Then, grab your 8×8 inch baking pan. Line it with parchment paper so that it covers the bottom and has an overhang on two opposite sides—this will be your handle to lift the bars out later. Give the exposed sides a very light coating of oil or cooking spray. This little bit of prep makes all the difference for easy removal.
Step 2: Make the Crust Dough. In the bowl of a food processor, combine the rolled oats, whole wheat pastry flour, coconut sugar, and salt. Pulse a few times until the oats are broken down and everything is well mixed. Add the solid coconut oil, maple syrup, and vanilla extract. Pulse again until the mixture looks like coarse, wet sand. Pinch a bit between your fingers—if it holds together, you’re good. If it’s too dry and crumbly, add a tablespoon of cold water and pulse once more to combine.
Step 3: Press and Pre-Bake the Crust. Dump the crust mixture into your prepared pan. Using your fingers or the flat bottom of a measuring cup, press the dough firmly and evenly into the bottom of the pan. You want a nice, compact layer. Pop it in the preheated oven and bake for about 12-15 minutes, just until the edges look dry and set. This pre-baking, or par-baking, ensures our crust doesn’t get soggy from the wet filling.
Step 4: Create the Gooey Filling. While the crust is baking, let’s make the magic happen. In a medium saucepan, whisk together the maple syrup and coconut sugar over medium heat. You just want to warm it through until the sugar dissolves—no need to boil it. Take it off the heat and let it cool for a minute or two (you don’t want to scramble the eggs!). Then, vigorously whisk in the eggs, one at a time, until fully incorporated. Follow with the melted coconut oil, the tablespoon of flour, vanilla, and salt. Finally, stir in the chopped pecans until they’re all beautifully coated.
Step 5: Assemble and Bake. Once the crust is out of the oven, immediately pour the pecan filling over the hot crust. Spread it out gently with a spatula to make sure the pecans are in an even layer. Carefully place the pan back in the oven and bake for 20-25 minutes. You’ll know it’s done when the filling is set around the edges but still has a very slight jiggle in the center when you gently shake the pan. That jiggle is key—it will set up perfectly as it cools.
Step 6: The Most Important Step—Cool Completely! I know, the wait is the hardest part. But you must let these bars cool completely in the pan on a wire rack. I mean it—this can take a good two hours. If you try to cut them while they’re warm, the filling will be runny. For the cleanest cuts, I often pop the entire pan into the refrigerator for another hour after it’s reached room temperature. Patience rewards you with perfect bars.
Serving Suggestions
Complementary Dishes
- A simple fruit platter — The fresh, bright acidity of berries or apple slices provides a lovely contrast to the rich, sweet bars, making the whole dessert spread feel more balanced.
- A sharp cheese board — A few slices of aged cheddar or a creamy goat cheese alongside these bars is a fantastic sweet-and-savory combination that feels very sophisticated.
Drinks
- Black coffee or a strong espresso — The bitterness of the coffee cuts through the sweetness of the bars beautifully, making for a truly satisfying afternoon pick-me-up.
- A glass of cold oat milk or almond milk — The creamy, neutral flavor of plant-based milk is a classic and comforting pairing that both kids and adults will love.
Something Sweet
- A dollop of coconut whipped cream — For a truly decadent (but still light) treat, a spoonful of airy coconut whipped cream on top takes these bars to a whole new level of deliciousness.
- A small scoop of vanilla bean ice cream — If you’re serving these as a proper dessert, the classic combination of warm bar and cold ice cream is simply unbeatable.
Top Mistakes to Avoid
- Mistake: Using liquid coconut oil for the crust. This is probably the most common error. If your oil is liquid, the crust won’t become crumbly; it will be greasy and tough. The solid fat is essential for creating that shortbread-like texture.
- Mistake: Overbaking the filling. Remember that slight jiggle in the center? If you bake it until it’s completely firm, the filling can become rubbery and overly chewy once cooled. Trust the jiggle—it will set.
- Mistake: Cutting the bars while warm. I’ve messed this up before too, and it’s a messy disappointment. The filling needs time to set structurally. Cutting too soon causes it to ooze and you won’t get clean bars.
- Mistake: Not pressing the crust firmly enough. A loosely pressed crust can crumble when you cut the bars. Really use some muscle to press it into a compact, even layer—this is the foundation of your dessert!
Expert Tips
- Tip: Add a pinch of spice. For a warm, aromatic twist, add 1/2 teaspoon of cinnamon or a pinch of nutmeg to the crust mixture or the filling. It adds a wonderful depth that feels very festive.
- Tip: Make them your own with mix-ins. Feel free to stir in 1/4 cup of dark chocolate chips or a tablespoon of chopped crystallized ginger into the filling along with the pecans for a fun flavor variation.
- Tip: For ultra-clean cuts, use a hot knife. Run your sharp knife under very hot water, wipe it dry, and then make a cut. The heat helps the knife glide through the sticky filling without dragging. Re-wipe and re-heat between cuts.
- Tip: They freeze beautifully. These bars are perfect for making ahead. Once completely cooled and cut, layer them between parchment paper in an airtight container and freeze for up to 3 months. Thaw at room temperature whenever a craving strikes.
FAQs
Can I use honey instead of maple syrup?
Absolutely! Honey works as a 1:1 substitute for the maple syrup in both the crust and the filling. The flavor profile will be a bit different—more floral than caramel-like—but still absolutely delicious. Just note that honey can brown a little faster in the oven, so you might want to tent the bars with foil during the last 10 minutes of baking if they look like they’re getting too dark.
I don’t have a food processor. How can I make the crust?
No problem at all! You can use a blender to grind the oats into a coarse flour first. Then, simply whisk the dry ingredients together in a bowl. Add the solid coconut oil and use a pastry cutter, a fork, or even your fingertips to work it into the dry mix until it resembles coarse crumbs. Stir in the maple syrup and vanilla until a crumbly dough forms. It might take a little more elbow grease, but the result is the same.
Are these bars gluten-free?
They can be! To make them gluten-free, simply ensure your oats are certified gluten-free (to avoid cross-contamination) and substitute the whole wheat pastry flour with a 1:1 gluten-free all-purpose flour blend. The texture might be slightly more delicate, but they’ll still be wonderful.
How should I store these pecan pie bars?
Once cooled and cut, store them in an airtight container at room temperature for up to 3 days. If your kitchen is warm, or if you want to keep them longer (up to 5 days), I’d recommend storing them in the refrigerator. They’re delicious cold, or you can let them sit out for 15 minutes to take the chill off.
Can I double this recipe?
Yes, you can easily double all the ingredients and bake it in a 9×13 inch pan. The crust might need an extra 2-3 minutes during the pre-bake stage, and the final baking time for the filling will likely be closer to 30-35 minutes. Just keep an eye on it and look for that set-edges, jiggly-center doneness indicator.
Healthy Pecan Pie Bars
Love pecan pie but not the sugar crash? These Healthy Pecan Pie Bars have a whole-grain crust & natural sweeteners. All the cozy flavor, none of the guilt! Easy recipe.
Ingredients
Ingredients
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1 cup old-fashioned rolled oats (for the crust)
-
1 cup whole wheat pastry flour (for the crust (or white whole wheat flour))
-
1/4 cup coconut sugar (for the crust)
-
1/4 tsp fine sea salt (for the crust)
-
1/3 cup coconut oil (solid but scoopable, for the crust)
-
3 tbsp pure maple syrup (for the crust)
-
1 tsp vanilla extract (for the crust)
-
1-2 tbsp cold water (if needed, for the crust)
-
1 cup pure maple syrup (for the filling)
-
1/4 cup coconut sugar (for the filling)
-
2 large eggs (for the filling)
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2 tbsp coconut oil (melted, for the filling)
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1 tbsp whole wheat pastry flour (for the filling)
-
1 tsp vanilla extract (for the filling)
-
1/4 tsp fine sea salt (for the filling)
-
2 cups raw pecans (roughly chopped, for the filling)
Instructions
-
Prepare the Pan and Preheat. First things first, preheat your oven to 350°F (175°C). Then, grab your 8x8 inch baking pan. Line it with parchment paper so that it covers the bottom and has an overhang on two opposite sides—this will be your handle to lift the bars out later. Give the exposed sides a very light coating of oil or cooking spray. This little bit of prep makes all the difference for easy removal.01
-
Make the Crust Dough. In the bowl of a food processor, combine the rolled oats, whole wheat pastry flour, coconut sugar, and salt. Pulse a few times until the oats are broken down and everything is well mixed. Add the solid coconut oil, maple syrup, and vanilla extract. Pulse again until the mixture looks like coarse, wet sand. Pinch a bit between your fingers—if it holds together, you’re good. If it’s too dry and crumbly, add a tablespoon of cold water and pulse once more to combine.02
-
Press and Pre-Bake the Crust. Dump the crust mixture into your prepared pan. Using your fingers or the flat bottom of a measuring cup, press the dough firmly and evenly into the bottom of the pan. You want a nice, compact layer. Pop it in the preheated oven and bake for about 12-15 minutes, just until the edges look dry and set. This pre-baking, or par-baking, ensures our crust doesn’t get soggy from the wet filling.03
-
Create the Gooey Filling. While the crust is baking, let’s make the magic happen. In a medium saucepan, whisk together the maple syrup and coconut sugar over medium heat. You just want to warm it through until the sugar dissolves—no need to boil it. Take it off the heat and let it cool for a minute or two (you don’t want to scramble the eggs!). Then, vigorously whisk in the eggs, one at a time, until fully incorporated. Follow with the melted coconut oil, the tablespoon of flour, vanilla, and salt. Finally, stir in the chopped pecans until they’re all beautifully coated.04
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Assemble and Bake. Once the crust is out of the oven, immediately pour the pecan filling over the hot crust. Spread it out gently with a spatula to make sure the pecans are in an even layer. Carefully place the pan back in the oven and bake for 20-25 minutes. You’ll know it’s done when the filling is set around the edges but still has a very slight jiggle in the center when you gently shake the pan. That jiggle is key—it will set up perfectly as it cools.05
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The Most Important Step—Cool Completely! I know, the wait is the hardest part. But you must let these bars cool completely in the pan on a wire rack. I mean it—this can take a good two hours. If you try to cut them while they’re warm, the filling will be runny. For the cleanest cuts, I often pop the entire pan into the refrigerator for another hour after it’s reached room temperature. Patience rewards you with perfect bars.06
